And put the yeast powder into a bowl, add 30-degree warm water, and fully stir with chopsticks until the yeast powder is completely melted, which can activate the yeast activity and make the fermentation better.

Pour the flour into the basin and add a spoonful of sugar, which can give yeast nutrition and promote fermentation better. Pour a small amount of melted yeast water for many times, stir it with chopsticks into a flocculent shape, then knead it into a smooth dough by hand and leave it for about 5~ 10 minutes. (The ratio of flour to yeast powder is 1 00g flour and11g yeast powder.)

Second, knead the steamed bread embryo

Sprinkle a little dry flour on the panel first, take out the dough, continue to knead it into smooth dough, and pull it by hand or cut it into flour with a knife. The steamed bread I usually make is relatively small, 50 grams. Take out one of them and knead it back and forth by hand for about 5~ 10 minutes until the dough surface is smooth, and then knead it into the shape of steamed bread embryo by hand, and all the dough will be kneaded into steamed bread embryo.

Third, the embryo is awakened.

Careful friends will find that the dough does not wake up after kneading, so it begins to ferment now. This method is very suitable for beginners and will not fail. Put the raw steamed bread embryo on the steamer, leaving a gap in the middle, and cover it to prevent the skin of the raw embryo from drying due to water evaporation. After waking up in about 30 minutes, the raw embryo will become twice as big as before. Press it gently with your hand and it will bounce back. You can feel the steamed bread become very light when you pick it up. At this point, fermentation is complete.

It's getting colder and colder now. In order to ferment the raw embryo as soon as possible, warm water of about 40 degrees can be added to the pot.

Fourth, steamed stuffed bun

If there is water in the pot, fire and boil the water in the pot with a big fire. There is gas coming out of the steamer, turn to medium heat, continue steaming 15 minutes and turn off the fire. Don't turn off the fire or open the lid when steaming. Sometimes when you just start making steamed bread, you will open the pot and look inside halfway through steaming. In fact, the gas released will affect the maturity and shape of steamed bread.

Five, steamed bread out of the pot

When the time reaches 15 minutes, don't open the lid immediately after turning off the fire. Keep stewing for three minutes and then open the lid to avoid the steamed bread shrinking due to the instantaneous temperature change. The stewing time should not be too long, which will make the steamed bread bubble.